Since it was requested lately, and I realized my earlier
version is a little out of date, here's my latest marinara
recipe. I use it for baked ziti, lasagna, spaghetti, etc.
1/2 medium brown onion, chopped
8 cloves garlic minced (or more to taste)
1/4 cup olive oil
1 6 oz can tomato paste
2 28 oz cans whole peeled tomatoes, with their juice
2 28 oz cans tomato sauce
1 bay leaf
1 1/2 tablespoons dried oregano
1 tablespoon dried basil
1 teaspoon sugar
2 tablespoons dry red wine (cabernet, merlot, zin, whatever)
1/2 teaspoon ground black pepper, or to taste
salt to taste (depends on the saltiness of the canned goods)
In a heavy stock pot, heat the oil over medium-high heat. Add
the onions and garlic and saute until just starting to turn
golden. Add the tomato paste and stir well to mix with the
onions and garlic. Allow to saute and melt, stirring and
scraping regularly to sort of de-glaze the bottom of the pot.
This should take about 5-10 minutes, but don't let it burn.
Put the whole tomatoes with their juice in a blender and pulse
briefly, about 4 or 5 seconds, so they get mostly liquidy but
still sort of thick. This may require two batches. Add the
tomatoes to the pot, along with the tomato sauce. Add the bay
leaf, oregano, basil, sugar, wine, and pepper. Heat the sauce
until it is is just simmering, then turn the heat to very low.
Partially cover the pot and continue simmering for about two
hours. Don't let it boil or burn (a little bubbling is okay,
but stir every 10 minutes or so.) If your stove tends to run
hot, or your pot has a thin bottom, you may need to use a